The traditional method of snapper is steaming or stewing.

Of course, it is not excluded to make soup, but it is not suitable for making soup because of the meat quality characteristics of bream.

Steamed snapper

Its cuisine is Zhejiang cuisine.

It has the characteristics of complete fish shape, soft and tender fish meat, delicious taste and mellow soup.

A fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.

In the production process, the bream is slaughtered, scaled and gilled, then the internal organs are cut off and washed, then the bream is blanched in a boiling water pot, taken out, and the black film is scraped off. After washing, the fish is put in a deep dish, and bamboo shoots, mushrooms, diced suet and ham slices are put on the fish, and refined salt, Shaoxing wine and sake are added. The fish is put in a long waist plate. Add 70g refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.

Braised snapper

Ingredients: snapper, onion, garlic, ginger, pepper, cooking wine, soy sauce and salt.

1. Heat oil, pour in garlic, ginger and pepper, stir-fry until fragrant, and take out.

2, or pour the oil, heat it, gently put the fish in and fry it on both sides.

3, add the right amount of water, boil, add wine (beer can also be used instead) and soy sauce.

4. Pour in the previously fried ingredients and cook over high heat until the juice in the pot is almost collected.

5. Take the fish out and put it on the plate. Sprinkle some onions. I don't like onions, so they are all cut thick and easy to pick out.

6. Tonga in the pot has a little starch, which is stirred evenly and feels a little sticky. Pour it on the fish.

7, start, eat while it is hot!

Mackerel with tomato sauce

Ingredients: snapper, tomato juice, onion, ginger and some seasonings.

Pour some oil into the pot. When the oil is boiled, put the washed mandarin fish in and fry the mandarin fish over high fire. When the anchovies are fried golden and crisp, pour in tomato sauce and cook with the anchovies. The ketchup gradually penetrated and the anchovies slowly turned red. As soon as the onion and ginger are put down and some seasoning is added, the mandarin fish in tomato juice is ready.

Braised snapper in oil

Raw materials: fresh snapper, pork fat, water-soaked magnolia slices, lard, sesame oil, monosodium glutamate, white sugar, Shaoxing wine, soy sauce, red pepper, refined salt, shallots and Jiang Mo.

Method:

(1) Scale the fish, remove the gills, gut it, wash it, diagonally cross the fish on both sides (five or six knives on each side), smear the fish with soy sauce and marinate it for five minutes. Pork fat, red pepper, shallots and magnolia slices are all cut into thick shreds one inch long.

(2) Put the wok on the fire, add sesame oil and cook until it is 80% cooked. Put the fish in a wok, turn it over with a spoon, and take it out when both sides of the fish are fried until light yellow.

(3) Remove the residual oil from the original wok, then put it into a big fire, add the fat, red pepper, shallots and magnolia slices, fry for two minutes, then put the fish into the wok, add Shaoxing wine, Jiang Mo, soy sauce, white sugar, monosodium glutamate, refined salt and clear water, and simmer for three minutes until the fish juice gradually thickens, that is, move to a small fire.

This dish is light and shiny, with crisp and smooth skin, tender meat, thick juice, delicious taste, salty and sweet with a slight spicy taste.

Braised fish with scallion oil

1. Clean the bream, wash it, apply cooking wine and salt, and let it dry for a few minutes.

2. Put the fish in a fish dish, code it with ginger slices, steam it in a steamer for about 15 minutes, and take off the pot.

3. Cut the green onions into filaments and sprinkle them on the fish; Heat salad oil in a pot and pour the hot oil on the fish.

Go ahead, get it done! The fish is tender and fragrant, with a long aftertaste ~

Thank you!